Sides & Snacks

Lemon Honey Glazed Carrots

(By Rafi Hakiminia, Executive Chef, Pearlstone Center)


  • 1 lb. baby carrots
  • ¼ cup butter
  • 2½ Tbsp. honey
  • 1 Tbsp. lemon juice
  • ⅛ tsp. ground ginger

Directions: Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.


Roasted Garlic Cauliflower 

(Submitted by a Pearlstone staff member)


  • 2 Tbsp. minced garlic
  • 3 Tbsp. olive oil
  • 1 large head cauliflower, separated into florets
  • ⅓ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1 Tbsp. chopped fresh parsley

Directions: Preheat the oven to 450 degrees. Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. Serves 6. 

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